Artichoke Jalapeno Dip
Creamy, tangy, cheesy, and with a spicy kick from the chilis, this Artichoke Jalapeno Dip is going to disappear fast! Perfect as an appetizer, party snack, or sharing with friends, this is the easiest and tastiest dip on the planet!
Servings: 10 servings
Calories: 159kcal
Equipment
Ingredients
- 1 cup marinated artichoke hearts drained
- 1/2 cup Parmesan cheese
- 4 ounces cream cheese softened
- 1/2 cup mayonnaise
- 2 tablespoons parsley
- 1 teaspoon lemon juice
- 2 tablespoons jalapeno finely diced
- salt and pepper to taste
Instructions
- Add the drained artichoke hearts, Parmesan cheese, cream cheese, mayonnaise, parsley, and lemon juice to the bowl of a food processor.
- Pulse the food processor until the dip is chunky but well combined.
- Transfer the dip to a bowl and stir in the finely diced jalapenos.
- Serve at room temperature and enjoy!
Notes
Chef Jenn's Tips
- Marinated artichoke hearts have the best flavor in this Artichoke Jalapeno Dip. Drain them well. You can use artichoke heart quarters, halves, or whole - they're going to get chopped up, so it doesn't matter.
- GOOD Parmesan cheese is a must in this recipe. Buy a block (yes, it's not cheap) from the deli and grate it yourself before adding it to the dip.
- Don't like mayo? You can swap sour cream for the mayonnaise in this dip.
- Like it spicy? Add more diced jalapenos.
- Garnish the top of the dip with some extra chopped parsley and a few slices of jalapeno.
- This dip can be made 2-3 days ahead of time.
Nutrition
Serving: 0.25cups | Calories: 159kcal | Carbohydrates: 2g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 263mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 498IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 0.3mg